Seasons Greetings from my family to yours.
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat!
Prep: 20 min. Bake: 45 min. + chilling
1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk
1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
3. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Amazing Chocolate Ooey Gooey Cake!
This cake is very rich and a little will go a long way. Try serving with a vanilla ice cream to cut the sweetness.
2 sticks (226g) butter, melted
1 pkg chocolate cake mix
3 eggs (one egg for bottom cake layer THEN two eggs for filling layer)
1 (8-ounce) package cream cheese, softened
1/4 c (31g) cocoa powder
16 oz confectioners sugar
1 tsp. vanilla extract
1. Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9×13 dish. (I have heard a bundt works as well!)
2. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
4. Pat the mixture into prepared pan and set aside.
5. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
6. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
7. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9×13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Whether you’re counting your winnings or regretting that last bet, a chocolate friand will heighten the mood – or soften the blow. These are vegan as well!!
200g dark chocolate buttons
6 egg whites
30g of cocoa
125g almond meal
250g icing sugar, sifted
80g plain flour
Preheat oven to 190C. Grease 12 friand moulds.
1. Melt butter and 100g of chocolate. Lightly whisk egg whites. Add melted chocolate and butter and stir. Add almond meal and icing sugar and combine. Add remaining chocolate, flour and cocoa and mix well.
2. Spoon into moulds. Bake for 25 minutes or until cooked through. Rest for five minutes before turning onto a cooling rack.
175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilkor natural yoghurt
425g can pitted cherry, 2 tbsp juice reserved, rest drained
100g morello cherryjam
4 tbsp kirsch(or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries(optional
1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
2. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
3. Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they’re done, push in a skewer and check that it comes out clean.
4. Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
5. Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
6. When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve.
This easy Chocolate Pie is one of my favorite go-to desserts! Only 4 ingredients and a ready pie crust separate you from this decadent dessert!
12 ounces semisweet chocolate chips
1 1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
1. In microwave dish combine chocolate chips and 1/2 of the cream.
2. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
3. In small bowl, beat the rest of the cream until soft peaks form.
4. Beat in chocolate mixture on high speed 1/3 at a time, mix well and spoon into crust.
3 cups chocolate cookie crumbs
1 cup miniature semisweet chocolate pieces
2/3 cup butter, melted
1/2 cup finely chopped toasted pecans
1 pint (2 cups) chocolate ice cream, softened
1 pint (2 cups) vanilla ice cream, softened
1 8 – ounce container frozen whipped dessert topping, thawed
1/2 cup coarsely chopped toasted pecans
1. Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to base, clamping the paper in place. Set pan aside.
2. In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
3. Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.
4. Remove sides of pan; lift cake from bottom of pan and peel paper off bottom of cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.
This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light! Chocolate Lasagna is a dessert you don’t want to miss! Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
3. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
4. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
I believe my heart sunk right into this skillet’s fudgy middle even before it was cool enough to cut a square. These are brownies that satisfy like no other; they’re intensely chocolatey, chewy yet still fudgy, and made even more decadent with swirls of gooey caramel sauce and a healthy sprinkle of flaky sea salt.
4 ounces bittersweet chocolate (60 to 70% cacao), finely chopped
8 tablespoons (1/2 cup) unsalted butter, cut into small cubes
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon fine salt or 1/2 teaspoon kosher salt
2 heaping tablespoons good-quality caramel sauce
1/4 teaspoon flaky sea salt
1. Arrange a rack in the middle of the oven and heat to 350°F. Place the chocolate in a large bowl.
2. Melt the butter in an 8- or 9-inch cast iron skillet over medium heat. Pour the melted butter over the chocolate, leaving a film of butter on the pan. Set the pan aside. Let the mixture sit for a minute, then stir to evenly combine — the chocolate should be melted and the mixture should be smooth.
3. Add the sugar and whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla. Whisk vigorously for about 1 minute. Stir in the flour and salt.
4. Transfer the batter to the skillet and spread into an even layer. Drop dollops of the caramel sauce all over the top. Using a butter knife, gently swirl the caramel sauce into the batter, running the knife lengthwise and crosswise. Sprinkle the top evenly with the flaky sea salt.
5. Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, the center should be moist but not gooey, and the caramel sauce should be bubbling.
6. Cool completely in the skillet on a wire rack. Cut into squares and serve.
This Candy Bar Stash Chocolate Cake starts with a rich chocolate cake with a tender, moist crumb and is topped with a sweet chocolate buttercream made with butter, cocoa powder and cream.
If that isn’t enough, take it up a notch and add your favorite chocolate candy bars. Once the cake is frosted, top it with a variety of candy bars making sure to do it right away as the frosting acts like a glue once it sits. It’s fun to give dimension to the cake by using Kit Kat, Crunch Bars, or even full-size candy bars that stand up on the cake.
- Chocolate Cake:
- 1¾ cup Flour
- 1¾ cup Sugar
- ¾ cup Cocoa (high quality)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cup Oil (canola or coconut oil)
- 2 Eggs
- 1 cup Buttermilk
- 1½ teaspoons Vanilla
- 1 cup Hot Water
- Chocolate Buttercream Frosting:
- 1½ cups Butter, softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- ⅓ cup Cream, Half n Half or Milk
- Candy Bars:
- Kit Kat
- Crunch Bar
- Reeses Peanut Butter Cup
- Milky Way
- M & M’s
- Preheat oven to 350 degrees.
- In large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In mixing bowl, beat oil, eggs, buttermilk and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together.
- Spray two 8 or 9 inch cake pans with non-stick cooking spray. You can also use three 8 inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of cake to check if it comes out clean.
- Let cool before frosting.
- To make Chocolate Buttercream Frosting:
- In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once cake has cooled and has been removed from pans, frost each layer with frosting.
- Top with your favorite chocolate candy bars — Kit Kat, Crunch Bar, Snickers, Reeses Peanut Butter Cups, Twix, Milky Way, Butterfinger, and M & M’s.
- This is one baked good that gets even better the next day, if covered.
- *If you would like to make a triple layer cake, 1½ times the recipe and use three 8 or 9 inch cake pans